Bang Bang Chicken

Name: Bang Bang Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Male chicken; 20g sesame oil; 5g pepper powder; 10g Soy sauce; 5g Refined salt; 10g Sugar; 5g White sesame; 50g Red oil; 10g Green onion

by Tail's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Bobo chicken, Bangbang chicken, Baizai chicken, saliva chicken, rattan pepper chicken, Tianzhutang chicken slices...
The most famous of all kinds of cold chicken that makes people mouth-watering by just hearing the name is Bang Bang Chicken.
"The white chopped chicken I ate in my hometown of Sichuan when I was a teenager, the white raw meat, the red spicy sea pepper, and now I want to come and still have a long drool..."
The white chopped chicken with long saliva referred to by Mr. Guo is not the current "slobber chicken". The current "slobber chicken" just borrows the elegance of literati.
Guo is always a native of Shawan in Leshan, and his "white chopped chicken" must be the now-famous "Bangbang Chicken".
Bang Bang Chicken, also known as "Leshan Bang Bang Chicken" and "Jiading Bang Bang Chicken". This dish is originally from Leshan Hanyangba. After using a good variety of Hanyang chicken, it is cooked and then beaten loose with a wooden stick. The beaten chicken is more delicious and softer and easier to eat. "It's quite similar.
Later, it evolved into the practice of one person holding a knife and the other holding a wooden stick and hitting the back of the knife to chop the cooked chicken into even slices. Because of the use of wooden sticks, it is named "Bangbang Chicken".

Ingredients

Bang Bang Chicken

1. Boil the rooster in a pot of boiling water for 15 minutes, add a bowl of cold water to the boil, turn the chicken over and cook for another 10 minutes, then add a bowl of cold water, boil and turn, use a bamboo stick to pierce into the thick meat when no blood drops come out. Can be picked up

2. Soak in cold water for 1 hour. It is better to add ice cubes in cold water

3. Pick up the water to dry, and brush the surface of the chicken with sesame oil

4. Chop the chicken into even thin slices, place it neatly on the plate, and mix the ingredients (except for the red oil and chopped green onion) in a bowl and pour it on the chicken nuggets. Finally, top with the red oil and sprinkle with chopped green onion.

Tips:
1. When cutting chicken nuggets, you can place the knife on the chicken body and hit the back of the knife with a heavy object such as a hammer, so that the cut chicken nuggets will be more even.
2. The red oil in this dish is the key to the seasoning. The refining method of red oil has been discussed in the previous recipes, so I won't repeat it here.
3. The amount of marked oil is for good-looking, and it can be reduced by half if you consume it yourself.